Hong Kong Egg Tarts
Discover the irresistible charm of Hong Kong Egg Tarts, a beloved dim sum delicacy that marries buttery, flaky pastry with a silky smooth custard filling. This recipe replicates the authentic bakery-style tarts with a manageable homemade twist—featuring a quick pastry dough made from cold butter and flavored with a hint of vanilla. The creamy egg custard is delicately sweetened and strained for a luxuriously smooth texture, ensuring a restaurant-quality result. With just 30 minutes of prep, these golden, bite-sized treats are perfect for dessert lovers or as an indulgent tea-time snack. Serve them warm to enjoy the perfect balance of crispy crust and melt-in-your-mouth custard. These little gems are a must-try for fans of Hong Kong-style pastries!
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Recipe Information
Ingredients
- 260 grams All-purpose flour
- 150 grams Unsalted butter (cold, cubed)
- 50 grams Powdered sugar
- 1 piece Large egg
- 1 teaspoon Vanilla extract
- 120 milliliters Milk
- 120 milliliters Water
- 80 grams Caster sugar
- 3 pieces Large eggs
- 1 teaspoon Vanilla extract (for custard)
Instructions
Preheat the oven to 190°C (375°F).
To make the pastry, combine the all-purpose flour and powdered sugar in a large bowl. Add the cubed cold butter and use your fingertips or a pastry cutter to rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
Add the egg and vanilla extract to the flour mixture. Mix until the dough just comes together. Avoid overworking the dough. Wrap the dough in cling film and refrigerate for 20 minutes.
Meanwhile, prepare the custard filling. In a small saucepan, combine the milk, water, and caster sugar. Heat over medium-low heat, stirring until the sugar is dissolved. Remove the saucepan from the heat and let the mixture cool to room temperature.
In a separate bowl, beat the large eggs gently, ensuring not to create too much foam. Gradually whisk the cooled milk mixture into the eggs. Strain the mixture through a fine sieve to remove any bubbles or solids, and then stir in the vanilla extract.
Take the dough out of the refrigerator and divide it into 12 equal portions. Roll each portion into a ball, then press it evenly into the base and up the sides of a non-stick tart mold to create a thin crust. Trim any excess dough from the edges.
Place the tart molds on a baking sheet and fill each shell with the custard mixture, leaving a small gap at the top to prevent overflow.
Carefully transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the edges of the pastry are golden and the custard is set. The center may still wobble slightly when shaken but will firm up as it cools.
Remove the egg tarts from the oven and let them cool in the molds for about 10 minutes before gently removing them. Serve warm or at room temperature.
Nutrition Facts
Calories |
2898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.6 g | 188% | |
| Saturated Fat | 85.0 g | 425% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1083 mg | 361% | |
| Sodium | 361 mg | 16% | |
| Total Carbohydrate | 338.8 g | 123% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 137.0 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 343 mg | 26% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 797 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
